Austrian Tafelspitz with Root Vegetables and Horseradish Sauce

1. 1

   In a large pot, combine water, beef brisket, bay leaf, and peppercorns. Bring to a boil.

2. 2

   Lower the heat and simmer for about 90 minutes, skimming off any foam that rises to the surface.

3. 3

   Add chopped carrots, potatoes, onion, and leek to the pot, continuing to simmer for another 20-30 minutes until vegetables are tender.

4. 4

   Once cooked, remove the beef from the broth and let it rest for a few minutes before slicing.

5. 5

   Serve the sliced beef with root vegetables and a generous dollop of horseradish sauce on the side.

6. 6

   Garnish with freshly chopped parsley before serving for added color.

Per serving